Cut chicken into small pieces.
Boil up chicken, with pepper, salt and 2 tablespoons quatre épices, for 5 or 10 minutes.
Peel and crush garlic, ginger and saffron.
Peel potatoes and cut into quarters.
Wash and dry cinnamon leaves, roughly chop.
Remove chicken from heat, place in a pan with two tablespoons of oil.
Add crushed spices, cinnamon leaves and curry powder.
Stir for 5 minutes over a low heat, cover and leave to cook.
Add coconut milk and potatoes, leave to simmer.
Cook for a further 20 minutes, stirring from time to time, until fairly dry.
Taste, adjust seasoning and serve.